Melt-in-you-mouth Cranberry Orange Shortbread Cookies are easy to make using staple pantry ingredients. These cookies are made with dried cranberries and orange zest and are dipped in chocolate for a beautiful finish.
- 170 g (12 tablespoons) unsalted butter, at room temperature
- 90 g (2/3 cup) powdered sugar
- 4 g (1 teaspoon) pure vanilla extract
- 2.8 g (1/2 teaspoon) salt
- zest of 1 orange
- 280 g (2 cups) all-purpose flour
- 70 g (1/2 cup) dried cranberries, roughly chopped
- 170 g (6 oz) dark chocolate, chopped
In a stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar on medium speed until combined. Scrape down the sides and bottom of the bowl.
Add the vanilla, salt, and orange zest to combine.
With the mixer on low speed, add the flour and mix until just combined. Add the cranberries and mix.
Shape the dough into a round log that’s about 2-inches in diameter. Wrap in plastic and chill until firm, at least an hour.
Preheat the oven to 350°F/177°C. Line two baking sheet pans with parchment paper. Using a sharp knife, cut 1/4-inch (0.6mm) thick slices.
Place slices spaced an inch apart onto the prepared baking sheet pans. Bake for 9-11 minutes or until the edges begin to turn lightly golden brown.
Transfer to a wire sheet to cool to room temperature.
Place the chopped chocolate into a heatproof bowl set over a saucepan of simmering water. Stir occasionally until melted, smooth, and glossy. Dip ½ of each cookie in the chocolate and place on a baking sheet lined with parchment paper and allow to harden.
- Make-Ahead: The cookie dough can be made up to 1 week in advance. Tightly wrap and store in the refrigerator. Alternatively, it can be stored in the freezer tightly wrapped and in a freezer container for up to 2-3 months.
- Freezing: Baked cookies can be stored in a freezer-safe container in the freezer for up to 2-3 months.
Keywords: shortbread, holiday cookies, butter cookies, cranberry